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Cream butter, melted chocolate and sugar replacement; add water and vanilla extract and mix well. Blend in flour and pecans. Chill at least 4 hours or overnight. Shape into balls. Bake on ungreased cookie sheet at 325F for 15 to 20 minutes. Remove from pan immediately. Yield: 40 cookies, 66 calories each Exchange, 1 cookie: 1/3 bread, 1 fat from _The Diabetic Chocolate Cookbook_ by Mary Jane Finsand Recipe by: Linda Robinson
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|Serving Size: 1 Serving (723g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1282 (41%)|
|Amt Per Serving||% DV|
|Total Fat 142.5g||190 %|
|Saturated Fat 88.1g||441 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 7g|
|Cholesterol 366mg||113 %|
|Sodium 991mg||34 %|
|Potassium 541.2mg||14 %|
|Total Carbohydrate 393.4g||116 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 381.4g|
|Protein 48.9g||70 %|
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Calories per serving: 3092
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